Winner, winner, easiest baked chicken dinner ever. It takes a village to come up with new recipe ideas. If I had to live inside my own menu planning head, family mealtime would get real boring. This genius recipe idea came from a mama friend of mine who mamas’ FOUR girls under the age of nine. So, yes, she has to keep the food ideas rolling. When she told me about this TWO ingredient recipe, the words “short-cut” came to mind.

Short-Cut: Boxed Soup

The secret short-cut ingredient is Trader Joe’s Organic Tomato & Roasted Red Pepper Soup which includes milk, tomatoes, bell peppers, garlic, onion powder and spices. Really, any soup could do. I considered using their Ginger Carrot Soup as well.  While store-bought soups are higher in sodium compared to DIY, you’ll get less sodium since this soup acts more like a sauce than a bowl of soup. To be fair, it does contain a hefty dose of blood pressure lowering potassium (500 mg/serving) from the tomatoes and peppers.

How to Serve

Serve your roasted chicken over whole-wheat noodles, brown rice or quinoa with a sprinkle of fresh herbs like basil or parsley. Since I’m a plant-based eater, I used the other third of what was left in the soup to bake tofu. It took the same amount of time.  If you’re a family of divided meat and plant-based eaters, this recipe is for you.

Got a short-cut recipe idea for us? Send em’ over. Like I said, it takes a village.

Check out some of our other short-cuts:

Quinoa & Couscous Salad

Instant Pot BBQ Pulled Chicken Sandwiches with Kale Slaw

Falafel Mix Makeover

 

Print
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Baked Chicken in Tomato & Roasted Red Pepper Soup


  • Author: Jennifer McDaniel
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 32 oz. (1 Qt.) Trader Joe’s Tomato & Roasted Red Pepper Soup
  • 1 lb. chicken breast or tenders

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Slice each chicken breast in thirds if using chicken breasts, not tenders.
  3. Place chicken in a baking dish and cover with 2/3 of soup.
  4. Bake for 20-25 minutes uncovered.
  5. Remove from oven and serve over a whole-grain like quinoa, brown rice or whole-wheat pasta.
  • Category: Dinner
  • Method: Bake

Keywords: baked chicken in tomato and red pepper soup

 

Jennifer McDaniel

Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons. If you are interested in working with Jennifer, please visit our contact page.